Recipe of sambhar masala ||How to make South Indian Sambhar Masala Powder at home ||Sambhar podi
| Click hear to read this recipe in hindi 👉sambar-masala-powder-sambar-podi-how-to-make-south-indian-sambar-masala-at-home/hi/ |
Sambar is one of the South Indian food items. Which is made by mixing tur (tur) dal and different types of vegetables with sambar masala. It is a staple of most dishes of South India, served with dishes like Idli, Dosa, Rice, Mendu Vada.
Sambar masala powder is the base ingredient for making sambar. Which can be easily made at home in 10 to 15 minutes. Which is prepared by roasting some parts of dry gram dal, tur (tur) dal, urad dal and rice along with Indian spices along with dry coconut, cooling and grinding. If we have sambar masala ready by grinding, then it becomes very easy for us to make sambar.
| Course :- CONDIMENT/MASALA CUISINE :- SOUTH INDIAN, TAMIL NADU KEY WORD :- SAMBHAR MASALA POWDER MEAL TYPE :- VEG PREPARATION TIME :- 10 MINUTES COOK TIME :- 8-10 MINUTES RESTING TIME :- 8-10 MINUTES TOTAL TIME :- AROUND 30 MINUTES SERVINGS :- 200 GRAMS (CHANGE THE NUMBER TO SCALE) |
★ Before making sambar masala powder, keep some things in mind such as,
1. Take fresh spices, while buying whole spices, definitely check their expiry date.
2. To make sambar masala powder, take good care of the quantity of all the ingredients.
3. Clean the spices well before roasting.
4. Keep in mind that there is no moisture in the spices, if possible, before roasting the standing spices, cover and keep them in the sun for 2 hours.
INGREDIENTS :-
Ingredients required to make Sambar Masala Powder:
1. Whole Coriander – 1/2 cup
2. Whole red chili – 13 to 15
3. Whole black pepper – 2 tsp
4. Chana dal – 2 tsp
5. Arhar (Toor) dal – 2 tsp
6. Urad dal (without white peel) – 2 tsp
7. Raw Rice – 2 tsp
8. Fenugreek seeds – 1 tsp
9. Mustard seeds (Rai) – 1 tsp
10. Whole cumin seeds – 2 tsp
11. Cloves – 3-4
12. Saunth – 1 small piece
13. Dry coconut – 1 small piece
14. Hing – 1 tsp
15. Curry leaves – 1/2 cup
16. Turmeric – 2 tsp
17. Kashmiri red chili powder – 2 tsp
18. Salt – 2 tsp
19. Mustard oil – 2 tsp
20. Cardamom – 3-4
21. Cinnamon – 1 small piece
INSTRUCTIONS :-
Method to make Sambar Masala Powder :-
1) First of all, remove the stalks of red chilli and grate the dried coconut. And cut the dried ginger into very small pieces. So that it is easy to grind dry ginger.
2) To make sambar masala powder, collect all the above-mentioned ingredients in a big plate.
3) Heat a pan or heavy bottomed kadai on the gas, add whole red chilies and fry for 20 seconds. Keep the gas flame low.
4) Now add mustard oil and fry it, when a pungent aroma starts coming from it, and the color of the chili changes slightly and starts swelling, then turn these roasted red chilies in a big plate.
5) Now fry curry leaves in the same pan. Roast them till it becomes dry and crispy. When the curry leaves are crispy, flip them on the same red chili plate. (If you have dried curry leaves then you can use that too.)
6) In the same pan, add whole coriander and roast it on medium flame. Fry till it changes color slightly. After 2 minutes you will see that the color of coriander has changed and good aroma has started coming, now take it out in the same plate.
7) Now add dry chana dal, urad dal, tur dal and rice in the same pan, and fry them on low flame for 2 to 3 minutes, stirring them in between, until they become golden brown in color. Take them out in the same plate as well. (It takes more time to fry them than spices. And by stirring them, their color will remain the same or else they will burn somewhere.)
8) Put grated dry coconut in the same pan, fry till it becomes light brown and take it out in the same plate.
9) Now in the same pan, roast dry ginger on medium flame for 1 minute, as soon as the moisture of dry ginger is gone, add black pepper, cumin, clove, cardamom, fenugreek seeds and mustard seeds and fry till a good aroma of spices comes. (It will take about 20 to 30 seconds, take special care that there is no moisture left in the dry ginger, otherwise dry ginger will not be able to grind easily.)
10) Put salt, asafoetida and cinnamon in the last and immediately turn off the gas, and immediately put all these spices in the same plate.
11) Spread all these spices on a plate and let it cool completely for 8 to 10 minutes at room temperature.
12) After cooling, grind red chili and curry leaves finely in a mixer jar and put them in a plate or big bowl.
13) Now grind the roasted coriander seeds in the same mixer jar. Put the ground coriander powder in a bowl containing red chili-curry powder.
14) Grind the roasted pulses and rice very finely and add them to the ground spices.
15) Now add grated coconut to all the remaining spices and grind them together.
16) Now put turmeric powder and Kashmiri red chili powder in all these ground spices in a mixer jar and stir once again, as all the spices are mixed well. Now fill it in an air tight container. (If the spice has become hot by grinding, cool it first and after than store it in a jar.)
HOW TO MAKE SAMBAR MASALA POWDER / SAMBAR PODI AT HOME – STEP BY STEP WITH PICTURES
- First of all, remove the stalks of red chilli and grate the dried coconut. And cut the dried ginger into very small pieces. So that it is easy to grind dry ginger.
2) To make sambar masala powder, collect all the above-mentioned ingredients in a big plate.
3) Heat a pan or heavy bottomed kadai on the gas, add whole red chilies and fry for 20 seconds. Keep the gas flame low.
4) Now add mustard oil and fry it, when a pungent aroma starts coming from it, and the color of the chili changes slightly and starts swelling, then turn these roasted red chilies in a big plate.
5) Now fry curry leaves in the same pan. Roast them till it becomes dry and crispy. When the curry leaves are crispy, flip them on the same red chili plate. (If you have dried curry leaves then you can use that too.)
6) In the same pan, add whole coriander and roast it on medium flame. Fry till it changes color slightly. After 2 minutes you will see that the color of coriander has changed and good aroma has started coming, now take it out in the same plate.
7) Now add dry chana dal, urad dal, tur dal and rice in the same pan, and fry them on low flame for 2 to 3 minutes, stirring them in between, until they become golden brown in color. Take them out in the same plate as well. (It takes more time to fry them than spices. And by stirring them, their color will remain the same or else they will burn somewhere.)
8) Put grated dry coconut in the same pan, fry till it becomes light brown and take it out in the same plate.
9) Now in the same pan, roast dry ginger on medium flame for 1 minute, as soon as the moisture of dry ginger is gone, add black pepper, cumin, clove, cardamom, fenugreek seeds and mustard seeds and fry till a good aroma of spices comes. (It will take about 20 to 30 seconds, take special care that there is no moisture left in the dry ginger, otherwise dry ginger will not be able to grind easily.)
10) Put salt, asafoetida and cinnamon in the last and immediately turn off the gas, and immediately put all these spices in the same plate.
11) Spread all these spices on a plate and let it cool completely for 8 to 10 minutes at room temperature.
12) After cooling, grind red chili and curry leaves finely in a mixer jar and put them in a plate or big bowl.
13) Now grind the roasted coriander seeds in the same mixer jar. Put the ground coriander powder in a bowl containing red chili-curry powder.
14) Grind the roasted pulses and rice very finely and add them to the ground spices.
15) Now add grated coconut to all the remaining spices and grind them together.
16) Now put turmeric powder and Kashmiri red chili powder in all these ground spices in a mixer jar and stir once again, as all the spices are mixed well. Now fill it in an air tight container. (If the spice has become hot by grinding, cool it first and after than store it in a jar.)
17) IF ALL THE SPICES MIX WELL, FILL IT IN AN AIR TIGHT CONTAINER.
★ Aromatic, fresh and delicious sambar masala powder is ready. Use as per requirement at the time of making sambar.
★ If making sambar for four members, then add 2 tsp sambar masala.
Fresh-fragrant sambar masala powder
Suggestion
1. Fry the spices on low flame while stirring continuously, otherwise the spices will get burnt, due to which the sambar masala may become bitter and its taste will also get spoiled.
2 If you want to make large quantities, then roast the spices in small batches and grind them in batches.
3. Take special care that the spices have to be grinded only after they cool down completely. If we grind the spices hot then our mixer jar may get spoiled.
4. According to your need, reduce or increase the quantity of red chillies to make the sambar masala powder more or less spicy.
5. Homemade Sambhar masala powder can be stored in the fridge for 4 to 5 months by keeping it in an airtight container. But I suggest to you that it should last for 2 to 3 months, so that the freshness of the spices remains intact. If possible, keep the container of this powder in a cool and dark place. And keep it outside the fridge. Keeping it in the fridge destroys the real flavor of the spices.
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